This cozy winter salad is hearty nutritious and packed with flavor! Gorgeous winter kale and nutty farro drizzled with a spiced pomegranate reduction that could make just about anything taste incredible! Then top it off with crispy halloumi croutons and all the sesame and pomegranate seeds. This one is a total winner!
INGREDIENTS – serves 2 (full meal) – 4 (side salad)
2-3c kale, finely chopped
2T olive oil plus more for frying halloumi
1c farro or whatever grain you like
1/2c pomegranate juice
2T maple syrup
1/2 package halloumi, cubed
1T sesame seeds, toasted
In a large bowl, massage kale with 2T olive oil and a pinch of salt, set aside. Cook farro in salted boiling water for 15-20 minutes until al dente. Allow to cool a bit.
Meanwhile, mix pomegranate juice, maple, cinnamon, cardamom and coriander together in a saucepan with a little pinch of salt, then bring to a simmer until reduced by half, about 5-10 minutes.
Bring a nonstick skillet to medium-med-high heat, fry halloumi cubes in olive oil until most of the sides are golden then set on a paper towel to drain off the remaining oil.
Toss kale and farro together then top with halloumi, sesame seeds and pomegranate seeds. Drizzle with pomegranate reduction.